Alfredo Stuffed Mushrooms

Use smaller mushrooms for a one-bite appetizer or large portobello mushrooms for an elegant luncheon entrée.

Serves: 10Hands-on: 15 minutesTotal: 30 minutesDifficulty: Easy

Serves: 10


  • 1 Tbsp. olive oil
  • 1 lb. medium mushrooms
  • 2 dozen littleneck clams, shelled and chopped
  • 2 cups toasted Italian breadcrumbs
  • 2 Tbsp. chopped chives
  • 1 cup dry white wine
  • 1 cup jarred Alfredo sauce


  • Preheat the oven to 375°F. Lightly grease a large baking dish with oil. Clean the mushrooms, scrape out the gills, and remove the stems. Finely dice the mushroom stems.
  • Place the mushroom caps stemmed-side up in the baking dish along with the wine. Cover and bake for 5 minutes.
  • In a large bowl, mix together the diced mushroom stems, clams, breadcrumbs, chives, wine, and Alfredo sauce.
  • Mound the clam mixture on top of the mushroom caps in the baking dish. Cover and bake for 10 minutes.